Wednesday, 26 October 2011

MANGO RICE PUDDING WITH PINEAPPLE TWO WAYS

 [ I N  D E S S E R T ]


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  [ I N G R E D I E N T S ]
COCONUT RICE

500g Water
50g Risotto rice {short grain }
1 Fresh Coconut
1 can coconut milk
20g Granulated Sugar
1tsp fresh vanilla bean paste

MANGO FILLING

1 Large Mango
1 tsp Vanilla bean paste

PINEAPPLE FILLING

1 Sliced pineapple
10g Granulated Sugar
2tsp Butter
3 tbsp dessert wine {  I used Australia Wine Brokenwood- Semillon }

PINEAPPLE SAUCE
500ml Fresh Pineapple juice
100ml Dessert Wine
20g sugar
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 [ D I R E C T I O N S ]


1. Boil water. Add risotto rice and cook for 5 mins. Strain the rice.
2. Add the rice to coconut juice and coconut milk in a pan and bring to boil and simmer on low heat until all the rice has absorbed the fragrant. Keep stirring to avoid sticking. 
3. Once the rice is cooked stir in vanilla bean paste, and leave it to the side with the lid on.
4. Pineapple Filling - Slice the pineapple into mini cubes. Heat a non stick pan. Add pineapple, sugar, and butter. Fry until golden and sauce is thick and sticky, add dessert wine and keep stirring. Remove from heat.
5. Mango Filling - Dice the mango into small cubes, mix with vanilla paste.
6. Bring to boil pineapple juice, sugar and wine, cook till it becomes thick and reduced into syrup form.
7. Assemble the diced pineapple into the cake ring, and press tightly. Add coconut rice and diced mango on top. 


Remove the cake ring. Decorate! Then serve!!

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  CHINESE TRANSLATION

椰汁芒果\菠蘿義大利米布甸. (四人份)
材料: 清水500克 ,義大利米50克,
椰靑1個,椰奶1罐,粗粒糖20克,雲尼拿籽醬1茶匙
芒果饀材料: 大芒果1個,雲尼拿籽醤1茶匙。
菠蘿饀材料: 罐裝菠蘿1大片,粗粒糖10克,牛油2茶匙,
澳洲Semillon甜品酒3湯匙。
菠蘿汁材料: 鮮菠蘿汁500ml, 甜品酒100ml, 糖20克。
做法:1) 用易潔鍋將水煮滾,加入義大利米煮5分鈡,隔干水。
2) 用小煲倒入椰青水,椰奶,義大利米煮滾後,轉慢火
煮至米吸收所有汁液,不停撹動使之不黏鍋。
3)待米煮成後混入雲尼拿籽醬,蓋好焗之待用。
4)菠蘿饀做法: 切菠蘿成小方塊,用易潔鍋加入菠蘿、
糖及牛油煮至金黃,而汁液濃稠成糖膠狀,
加入甜品酒攪勻,離火。
5)芒果饀做法: 芒果肉切成小方塊,加入雲尼拿籽醬攪勻。
6)汁做法: 倒菠蘿汁、糖及酒入小煲中,撹煮汁至濃厚成糖膠狀。
7)放入菠蘿饀料入餅圈模內壓實,再加入椰汁義大利飯略壓實,
面放上芒果饀料。取去餅圈,加上裝飾。一個美妙的甜品便可上桌。
    

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